Kung Pao Shrimp Po’ Boys

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SimpleSecret #CollectiveBias

Kung Pao Shrimp Po’ Boys are a deceptively simple lunch or dinner idea, that are full of flavor and simply irresistible. It’s a gourmet meal, made in your own kitchen, served on a plate in perfect form.

I don’t know about you, but I sure do enjoy a good meal from my favorite Asian take out joint. I have to limit my indulgence though, simple because good gourmet Asian flavor isn’t cheap.

And I will happily pay for great food with flavor profiles I’m not familiar with. A good meal is always a good investment in my book.

But, I’m human and also have to live by a budget. Paying the bills and keeping a roof over my kids’ heads is a must. Obviously, keeping them healthy, happy, and safe is always my priority.

So it makes it an even more enjoyable treat when we get to splurge.

In the happiest of coincidences, I wandered down the Asian aisle at our local Walmart a few weeks ago– and noticed something NEW. Yummy looking NEW P.F. Chang’s® Home Menu sauces.

There were three flavors: Sesame, Teriyaki, and Kung Pao. I know you already know, but yep– all three went in my basket.

I actually had to keep a constant eye on my speedometer on the way home, because I was a little too excited to get home and make some magic with them in my kitchen.

This is what adulting looks like apparently; making sure you adhere to the posted speed limit because you’re overly zealous to rush home and cook a gourmet meal without the gourmet price tag.

I feel like there’s a common misconception that homemade meals are less flavorful than their gourmet counterparts.

Rest assured, that’s just a myth. Using P.F. Chang’s® sauces, you can get real, taste-bud blowing flavor on any budget, even on the busiest of evenings. They’re the simple secret to extraordinary flavor

Now that the secret’s out, so stock up on these savory sauces and let them do the flavoring for you. The choice, like the seriously incredible sauce, is simple.

Crusty baguette rolls are stuffed with a tangy Asian-flavored broccoli slaw. Crispy, baked popcorn shrimp are tossed in Kung Pao sauce and piled high on top of the slaw stuffed buns.

Drizzled with a sweet Sweet Chili aoili– these Kung Pao Shrimp Po’ Boys will leave you heading for the Asian aisle at the local Walmart, instead of the take out menu after one bite. And I can promise, you won’t be disappointed.

A solid Po’ Boy is a Southern staple. Given an Asian spin, this version’s a simple meal that will quickly become a new family favorite. No phone calls, no waiting, no expensive bill– just a quick spin in my pantry and this flavor bending sandwich is a go.

Don’t you just love Asian cuisine that’s made so simple?

Don’t miss out: hop on over to enter P.F. Chang’s® #SimpleSecretSweepstakes. Tons of prizes, and the GRAND PRIZE is a package including a trip to Scottsdale, AZ– home of their first Asian Bistro.

Crusty baguettes are stuffed with a tangy Asian slaw, topped with saucy Kung Pao shrimp, and drizzled with a sweet chili aoili.

Servings: 4

Ingredients

For The Sandwich

46" crusty baguette rolls

2cupscooked popcorn shrimp

1/3cupP.F. Chang's® Kung Pao sauce

For The Slaw

1 small bag (about 2-3 cups)broccoli slaw mix

1cupthinly sliced Napa cabbage

2green onions, thinly sliced

2tbspsoy sauce

2tbsplemon juice

2tbspminced fresh cilantro leaves

1tbspfresh grated ginger

1tbsprice wine vinegar

1tbspbrown sugar

1tspsesame oil

salt and pepper, to taste

For The Aoili

1/2cupmayonnaise

2tbspsweet chili sauce

1/2-1tbsphot chili sauce

1tbspminced fresh cilantro leaves

1tbsplemon juice

Instructions

To Make The Slaw

In a medium-large tupperware, toss all of the ingredients together until evenly combined. Seal with a lid, and refrigerate until ready to use.

To Make The Aoili

In a small bowl, whisk together all of the ingredients until evenly combined and the sauce is smooth. Set aside.

To Make The Po' Boys

Cut a line down the middle of the top of your baguette, but don't cut the roll all the way in half. Use a sharp pairing knife to cut the sides of the slit into an oval shape. Use your fingers to pull out some of the bread in the middle making a nice pocket for the slaw and shrimp. Repeat until all the baguettes are ready.

In a small mixing bowl, toss the shrimp with the kung pao sauce until they're all evenly coated.

Pack each baguette pocket with the chilled slaw. Generously top with kung pao shrimp. Drizzle the shrimp with the aoili, and serve.